Spiny Lobster with Lentils and Warm Miso Sauce
By Chef Mohamed Tabib, Fish Hopper, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 6 (as an appetizer)

Ingredients: (use organic when possible)
6 (3-oz.) Spiny Lobster* (cooked meat portions)
1 Egg (white, beaten)
3 stalks Lemon Grass (diced)
1 ea. Lemon, Orange and Lime (grated and rinds combined)
1 tbls. Nori (fine julienne)
1 tspn. Black Sesame Seeds
Frisee Lettuce

Procedure:
CCombine lemon grass, grated citrus rinds and seaweed. Coat lobster meat with egg white and cover with seaweed mixture. Cook lobster for 30 seconds on each side in a heated pan with olive oil. Set aside.

*Seafood Watch recommends trap-caught spiny lobster from the U.S. and Australia.

Lentils
Ingredients:
1/4 cup White Lentils
1 tbls. Olive Oil
2 sm-to-med Shallots (chopped)
1 Pinch Ground Cumin
1 Pinch Coriander
1 Pinch Ginger
1 Pinch Ground Fennel

Procedure:
Soak 1/4 cup white lentils for 3 hours in cold water, then drain. Chop softened lentils. In a heated skillet, add 1 table-spoon of olive oil, lentils, shallots and a pinch of ground cumin, coriander, ginger and ground fennel. Cook until shallots are tender.

Beets
Ingredients:
6 Baby Yellow Beets (blanched and peeled)
6 Baby Red Beets (blanched and peeled)
1 cup Rice Wine Vinegar
1/2 tspn. Sugar
1/2 tspn. Coriander

Procedure:
Marinate beets in a mixture of rice wine vinegar, sugar and coriander.

Warm Miso Sauce
Ingredients:
1/2 cup Demiglace (brown sauce)
1/2 tspn. Red Miso Paste
1 tbls. Blood Orange Juice (or regular orange juice)
1 tbls. Roasted Red Pepper Puree
1/4 cup Butter

Procedure:
In a saucepan, combine the demiglace, red miso paste, orange juice and red pepper puree. Bring to a boil. Remove from heat, and whisk 1/4 cup butter into mixture, a small amount at a time. Keep mixture warm.

To Serve:
On a small plate, place 1 teaspoon of lentils and some frisee lettuce. Top with spiny lobster, baby beets and finish with warm miso sauce. Sprinkle with black sesame seeds.